Double Chocolate Truffle Triangles

Name: Double Chocolate Truffle Triangles
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 20
Cuisine: Global
Ingredients: 59 milliliters coarsely chopped PLANTERS Almonds, Pecans or Walnuts; 113 grams 1-1/2 pkg. each) BAKERS White Chocolate (6 oz.); 227 grams pkg. each) BAKERS Semi-Sweet Chocolate, divided; 2 Tbsps whipping cream

Double Chocolate Truffle Triangles is a gluten free hor d'oeuvre. This recipe serves 20. One portion of this dish contains approximately 1g of protein, 8g of fat, and a total of 112 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 3 hours and 20 minutes. Head to the store and pick up planters almonds, whipping cream, baker's semi-sweet chocolate, and a few other things to make it today.

Instructions

Place whipping cream and white chocolate in microwavable bowl. Microwave on MEDIUM (50%) for 2 minutes; stir until chocolate is completely melted. Set aside.

Ingredients you will need

White Chocolate

Whipping Cream

Chocolate

Equipment you will use

Microwave

Bowl

Microwave 7 of the squares of semi-sweet chocolate in microwavable bowl for 3 minutes; stir until completely melted. Line bottom of 8-inch square pan with wax paper.

Ingredients you will need

Semisweet Chocolate

Equipment you will use

Microwave

Wax Paper

Bowl

Frying Pan

Spread the melted semi-sweet chocolate into a thin layer on wax paper. Freeze 5 minutes.

Ingredients you will need

Semisweet Chocolate

Spread

Equipment you will use

Wax Paper

Spread white chocolate mixture evenly over semi-sweet chocolate layer.

Ingredients you will need

Semisweet Chocolate

White Chocolate

Spread

Sprinkle with almonds. Melt remaining square of semi-sweet chocolate as directed on package; drizzle over chocolate layers in pan.

Ingredients you will need

Semisweet Chocolate

Chocolate

Almonds

Equipment you will use

Frying Pan

Refrigerate 3 hours or until firm.

Let stand at room temperature for 15 minutes before cutting into 9 squares; cut each square diagonally in half to form 2 triangles. Store in airtight container in refrigerator up to 2 weeks.